Cranberry Fruit Conserve

makes 4 cups

This recipe is from Ina Garten’s Barefoot Contessa Parties! This is my cranberry sauce for Thanksgiving. I will not, and cannot, eat the canned cranberry stuff you buy at the grocery store. I am sorry if this offends anyone, but this is so easy and sooo good.

  • 1 12 ounce bag of fresh cranberries, cleaned
  • cups sugar
  • 1 Granny Smith apple, peeled, cored and chopped
  • Grated zest and juice of 1 orange
  • Grated zest and juice of 1 lemon
  • ¾ cup raisins
  • ¾ chopped walnuts or pecans ( I leave these out due to allergies)
  • Cook the cranberries, sugar and 1 cup of water in a 3 quart saucepan over low heat for 5 minutes, or until the skins pop open (this always take me more than 5 minutes)
  • Add the apple, zests, and juices and cook for 15 more minutes
  • Remove from heat and add raisins (and nuts).
  • Let cool, and served chilled

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